Get ready to fall hard for this simple and delicious Quinoa Salad recipe that will be everyone’s favorite side dish, or add protein to make it a complete meal.
Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad!
I’ve been crushing on this Quinoa Salad for over a decade.
I’ve been crushing on this Quinoa Salad for over a decade.It really was love at first bite when I had this specific quinoa salad at my twin sister’s bridal shower, circa 2012. I immediately begged my friend, Ali Linthorst, for the recipe and we’ve been in love with it ever since.
I mean, it’s a bonus that it’s healthy, protein-rich and packed with iron and fiber, but I mostly care that it’s absolutely delicious and full of fresh ingredients. I serve it as a side dish often, but we also enjoy it as a hearty meal, with grilled chicken, shrimp, and mango added to the mix. It’s also great for potlucks since it’s gluten-free and vegetarian.
If you love quinoa, try a Quinoa Burger, Thai Quinoa Salad, or Bulgur Salad!
How to make Quinoa Salad:
Cook Quinoa and Make Dressing: Cook quinoa in vegetable broth according to package directions. Fluff with a fork and allow to cool for 20 minutes. In another bowl, combine dressing ingredients.
Combine: Pour quinoa into a large bowl. Add black beans, tomatoes, green onions, cilantro, and avocado. Drizzle dressing over salad and stir gently.
Enjoy immediately, for best results, or refrigerate leftovers for up to 3 days.
Make Ahead Instructions:
To Make Ahead: This southwest quinoa salad recipe is best enjoyed the same day, but it can be stored in the fridge for up to 3 days–just don’t add the avocado until ready to serve.
More Salad Recipes:
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Recipe
Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 2 cups vegetable broth , chicken broth, or water
- 15 ounce can black beans , drained and rinsed
- 1 1/2 cups cherry tomatoes , halved
- 5 green onions , chopped
- 1/4 cup fresh cilantro , chopped
- 1 avocados , chopped
- salt and freshly ground black pepper , to taste
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 fresh limes , juiced
- 3/4 teaspoon ground cumin
- pinch crushed red pepper flakes
Instructions
- Cook quinoa and vegetable broth according to package directions. Once cooked, fluff with a fork, then allow to cool for at least 20 minutes.
- Whisk dressing ingredients in a bowl: olive oil, lime juice, cumin, and red pepper flakes.
- Assemble: Transfer quinoa to a large bowl. Add black beans, tomatoes, green onions, cilantro and avocado. Pour dressing over salad and stir gently to combine. Serve immediatly.
Notes
Macros Recipe Adaptation
Add 12 oz. cooked chicken breastPer Serving Amount
284 gramsMacros
398kcal, Fat: 17g, Carbs: 36g, Protein: 26g (serves 6) | MFP: Southwest Quinoa Salad (TBFS Macros)Nutrition
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I originally shared this recipe May 2019. Updated May 2024.
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Good, healthy, and will hold up in frig for a couple days.
Good I added extra red crushed pepper and made the avocado pieces smaller.
We had this for dinner last night and it was delicious.
I made this the other night with a few modifications. I didn’t have enough quinoa on hand so I used couscous and we added grilled chicken. It was delicious!